Distillers Yeast (DADY) (1 lb. bulk pack)

The country where I was assigned during COVID had a very strong response to the outbreak that included, curiously, a total ban on alcohol sales (and you thought you had it bad). I was not amused. But when life gives you Prohibition, make hooch. So bought the cheapest and best reviewed yeast I could find, which happened to be this one, and had it shipped via diplomatic mail. I am writing this review now that I have left said country. I assume the statute of limitations has passed.Despite my complete lack of brewing experience, I can happily report that this yeast performed and produced a tasty, cider/mead-like alcoholic beverage that started as water, sugar, and yeast. For benefit of the complete novice (which was me), I'll summarize my experience/recipe. It's bound to have errors, as I am no brewmaster or distiller, but it worked for my purposes:1) Make the sugar wash/wort. Dissolve 1 kg of sugar per 3 liters of hot water. I used turbinado sugar, which likely gave the finished product more flavor.2) Wait for the sugar solution cool to around 90 degrees F.3) Sprinkle ~1 tsp/11 grams of yeast per 1 gallon/3 liters of sugar wash. This is way more than the instructions on the bag direct (1-2 grams per gallon). The yeast is cheap, so I opted for overkill to make things started off right. I also proofed some yeast in a small glass and dumped that into the mixture.4) Stir.5) Pour into containers. I used a variety of mason jars, sterilized in the microwave, with lids screwed loose enough for the carbon dioxide to escape. Use a real airlock if available.6) Store the containers out of direct sunlight, ideally between 80-90 degrees Fahrenheit, shaking occasionally. The yeast will flocculate up and down, and bubbles will form.7) Wait, according to taste. I tried a glass after 2 days at 85 degrees. It tasted like hard apple cider, still fairly sweet, but with alcohol evident in both the taste and the physiological effects. I left the rest of the batch to continue fermentation. At day 3, it still tasted like apple cider, but with a bit of Riesling mixed in. Eventually either all the sugar will be consumed or the alcohol content will rise to a maximum level. The rate of fermentation depends on temperature, so this will take longer with colder temperatures.8) If desired, stop fermentation and kill/deactivate the yeast by heating or cold crashing in the freezer (but don't let it freeze).9) Enjoy in your own speakeasy as you wait for Prohibition to end and to be allowed outside again.

(Disclaimer: I plan to update/edit this review after my next batch)Hey friends! I bought this brewers yeast along with a 10 gallon fermenting/distilling kettle for the purpose of making moonshine and/or wine. I have some experience brewing beer, though this comes from maybe a decade ago and I relied pretty heavily on kits and malt extracts. Back to the future, I was very happy from the start at how fast this yeast became active and was mesmerized by the rate of CO2 output, but I’m on the fence after my second (ever) batch whether the little buggers lost some viability over a month in my fridge… If I’m being honest, I strongly suspect operator error is the primary factor here, but I will definitely update in a short time.So far I am primary using rice and granulated sugar for my mash, but I have definitely been satisfied to a point with the results as my distillate comes out tasting like a pretty decent raw whisky where I had anticipated something closer to soju or sake. My first batch went incredibly well and used perhaps two cups rice, 10# refined sugar, and 8 oz each of brown sugar and raw cane sugar for nutrients in a seven gallon batch. I pitched a bit over two oz. yeast and saw good CO2 production in less than 30 minutes along with a fairly natural looking cycle over the next two weeks at ambient temperature which was close to or slightly under 70F. Yeah, I stopped it short of completion and distilled to get almost a gallon of high test (~120 proof) whisky, and I saw that that was good.Second run went a bit differently, but my mash was definitely different because I was emboldened and wanted to explore a bit. I used close to 14 lb sugar in 8 gallons with a bit less rice (I ran out) and added some grain that I think is called khemet or something similar. Well the yeast didn’t take off as well as in my first batch and CO2 production peaked later and lower even though I pitched three oz. Unless I’m mistaken, I think the issue was due to the high initial sugar content and tannins from the grain which wasn’t malted or roasted. The flavor was/is still decent, though I won’t use that grain again in upcoming batches, and the yield from two weeks fermentation seems to be about 40% lower than the first batch.TLDR, this seems like a very good yeast for the price, and it makes some swag moonshine, but I definitely need the do additional tests to determine it’s staying power in refrigerated storage. I did set aside a bit to keep as wine and will update on that as well, but now I think I need to buy a bit of isinglass.

I use this yeast for making mash. Very good quality yeast that works well and is a great price.

Very good yeast for making a good healthy mash. Used this on a 10 gallon batch of sour corn mash and had a good final product. Fermented fully in about 7 days. Results may vary depending on the mash recipe but the yeast definitely does it's job as advertised. My last batch came out at 180 proof. Will definitely buy again. Only complaint is the packaging is paper thin and can easily tear and get punctured which is why I rated it a 4 out of 5. So be sure to put it in an air tight container if you are worried about the packaging getting torn or ripped while storing.

Great product

Worked well

great product

Good buy